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Cook II

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Cook II

Job ID 6610
Job Location Fairfield - PA
Category Other
Full-Time/Part-Time Full-Time

The Cook II provides support to the Raven Rock Mountain Complex (RRMC or site “R”). The Full Food Service (FFS) dining facility is operated by the U.S. Army. This position prepares salad bar items, fruit, short order menu items, and performs grill duties for meals. The Cook II Prepares and cooks all meats (beef, pork, poultry, fish and game) and other entrees, by roasting, broiling, baking, frying, boiling, steaming, sautéing and stewing. 



Essential duties and responsibilities include the following.  Other duties may be assigned.


Responsible for the integration of CNI Core Competencies into daily functions, including: commitment to integrity, knowledge / quality of work, supporting financial goals of the company, initiative / motivation, cooperation / relationships, problem analysis / discretion, accomplishing goals through organization, positive oral / written communication skills, leadership abilities, commitment to Affirmative Action, reliability / dependability, flexibility and ownership / accountability of actions taken.


Monitors subsistence availability, coordinates with ration personnel and pulls all required ingredients from storerooms, maintaining proper accountability and time and temperature controls. Coordinates with management for any menu changes, additions, or substitutions. 


Prepares a variety of vegetables, starches, gravies, sauces, sandwiches and other foods in accordance with Production Schedules and standard recipes.


Maintains proper temperature of all foods during holding, transport, reheating, and serving to ensure quality control and food safety. 


Responsible for the monitoring and recording of all food temperatures in accordance with applicable Risk Management procedures.


Coordinates the serving line layout, to include pan sizes, garnishes, utensil requirements, proper portion sizes, line replenishment procedures, and the assignment and role of the line-service personnel.


During the course of the shift, monitors, cleans and maintains all equipment and work areas practicing a “clean as you go” concept.  At the end of each shift, coordinates with management and checks to ensure work areas have been properly cleaned and organized.


Controls food production and progressive cooking through good communication and sound decision making.


Reads and becomes familiar with the Performance Work Statements (PWS) in the contract, and all applicable food service regulations and technical bulletins. 


Utilizes Production Schedules and other verbal or written communication in order to accomplish the food service mission or instructions of management. 


Initiates immediate corrective action in meal serving shortages to prevent line slowdown and is prepared with meal backup items.


Operates a variety of kitchen equipment. Disassembles and assembles component parts and accessories for cleaning, and follows safety procedures regarding the operation of equipment to avoid personal injury or damage to the equipment.


Leads by example with on-time performance, clean uniform and a professional appearance and demeanor.


Coordinates tasks with management; discusses meal and subsistence status along with any deficiencies noted and corrective actions.


As necessary, assists the 1st and 3rd cooks (and Mess Attendants when assigned) in the kitchen with the preparation of products.


Prepares and cooks all meats (beef, pork, poultry, fish and game) and other entrees, by roasting, broiling, baking, frying, boiling, steaming, sautéing and stewing.


Prepares a variety of vegetables, starches, gravies, sauces, sandwiches and other foods in accordance with Production Schedules and standard recipes.


Adjusts standardized recipes for the number of servings required in large quantity cooking and ensures recipe cards and proper measuring techniques are followed.


Performs other duties as required or directed. 


Exercises quality control in knowing what is expected in food preparation, sanitation and customer service duties.


Does not operate, maintain or move equipment unless properly trained to do so. Works safely and reports unsafe conditions. 


Remembers that our customer is the only reason we are preparing and serving meals. Treats customers and fellow employees with dignity and respect.


Responsible for aiding in own self-development by being available and receptive to all training made available by the company.


Plans daily activities within the guidelines of company policy, job description and supervisor’s instruction in such a way as to maximize personal output. 


Responsible for keeping own immediate work area in a neat and orderly condition to ensure safety of self and coworkers.  Will report any unsafe conditions and/or practices to the appropriate supervisor and human resources.  Will immediately correct any unsafe conditions to the best of own ability.



High school diploma or general education degree (GED); and six (6) years general experience in large volume food preparation and service. Four years’ experience in preparing cafeteria style, multi-entrée menu meals (Breakfast, Lunch, Dinner) that includes preparation of soups, salads, gravies, sauces, vegetables, meat, fish, poultry, breads, deserts, pastry, and all other foods constituting a full meal. Experience with progressive cooking techniques and food preparation quality standards.



Possesses (within last 4 years) or has the ability to obtain a current Sanitation Certificate

Possesses or has the ability to obtain a DOD Secret Clearance



Knowledge of the procedures and equipment used in the storage, care, preparation, cooking (including baking), dispensing, and serving food in various quantities

Knowledge of kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment and work areas

Basic knowledge of safe food handling procedures to ensure prevention of foodborne illnesses in the food service operation

Skill in determining food quantities necessary for groups of varying sizes to ensure the efficient operation of the food service program

Ability to comply with laws and regulations governing food preparation in institutions

Ability to comprehend, carry out and explain complex verbal and written instructions

Ability to pay close attention at all times to prevent physical injuries

Ability to work in close proximity with a team

Ability to work in a standing position for long periods of time

Ability to withstand exposure to heat/cold from mechanical equipment 


Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.



Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions.  Ability to deal with problems involving a few concrete variables in standardized situations.



Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence.  Ability to effectively present information in one-one-one and small group situations to customers, clients, and other employees of the organization.